Ingredients
One Pork Shoudler. Ask the butcher to give you one based on the nukber of guests your’e serving. A 5 pounder will serve 3-4 people with leftovers. Also ask him to make cross marks with a knife so you can put garlic slices into the meat
A head of garlic.Thinly Slice about 10 cloves and rough chop the rest.
Half of a jar of Sofrito
Half of a jar of Recaito
A few sprigs of Fresh Parsley, Rosemary, Sage and Thyme
2 Bay leaves
1/4 -3/4 cup of Olive oil
Adobo, salt, pepper
A Hefty bag
Preparation
Wash the roast. Insert the sliced garlic into the holes made by the butcher.
Pour on a half jar of the Recaito and Sofrito
Sprinkle the Adobo, salt and pepper to taste
Pour the Olive oil over the roast and rub everything in
Place the roast in the hefty bag with the fresh herbs, Bay leaves and roughly chopped garlic
Marinate 12-24 hours in the fridge
The next day, heat the oven to 250 degrees
In a large metal or foil roasting pan, Take the roast out of the hefty bag and place it in the oven
Toss the herbs and the bag out
Using a meat thermometer, periodically check the roast for doneness. It takes almost 7 hours for a medium sized roast
When the roast reaches the proper temperature, raise the oven to 350 degrees to crips up the skin.
When this is browned and has crisp skin. Take it out of the oven and let it sit for 20 minutes
Slice and serve!
